Quince and Apple Suedoise Recipe

Quince and Apple Suedoise Recipes

Ingredients :

75 g

275 ml


450 g

725 g


20 g

light Muscovado sugar


lemon, thinly pared

quinces, peeled, cored and thinly sliced

cooking apples, peeled, cored and chopped

dried apricots, soaked and drained

powdered gelatine

Method :
  1. Bring the sugar and water slowly to the boil, stirring over low heat.

  2. Add half the lemon rind and fast boil for 3 minutes.

  3. Add the quince slices and poach over low heat for 20-25 minutes, or until they are tender.

  4. Lift out the fruit with a draining spoon and fast boil the syrup for 5 minutes.

  5. Add the remaining lemon rind, the juice of the lemon, chopped apples and apricots to the syrup.

  6. Simmer uncovered, stirring often, until the apples collapse.

  7. Discard the lemon rind and sieve or liquidize the fruit in a blender.

  8. Dissolve the gelatine in a little hot water and stir into the apple purée.

  9. Beat well.

  10. Set aside to cool.

  11. Rinse out a 2 pt (1 liter) ring mould with cold water.

  12. Arrange the quince slices in a pattern.

  13. Spoon in cold apple purée, taking care not to jumble the quince slices.

  14. Leave in the refrigerator for about 3 hours to set.

  15. Unmould and serve in slices with fromage blanc or crème fraîche (below).

Serves 6-8

Note :

Use only very ripe quinces, when the skins are bright yellow and the fruits scent the room. Even then they can be tough; you need a very sharp knife and peeler - and more time than it takes to prepare apples. Drop the fruit into water acidulated with extra lemon juice as you work.

Instead of quinces to decorate the mould and flavor the syrup you can use nectarines. Quarter 3 large ones, simmer them and then skin them - the skins will tint the syrup pink.

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